Quote of the Week

"The past is ghost, the future is a dream. All we ever have is now." ~Bill Cosby

FACS

Friday, March 2, 1012
White Day
2nd & 4th block
 Warm Up: Get Sewing Supplies

Instructional Plan: 1. Students will work on sewing projects:
-reading directions
-cutting/pinning
-hand sewing

1a. Students without a sewing project will work on worksheet packets (created by the teacher) for a grade.


Closing Summarizer:Clean up and making sure sections are checked off their directions.

FACS

Thursday, March 1, 2012
Blue Day
3rd & 4th block
 Warm Up: Get Sewing Supplies

Instructional Plan: 1. Students will work on sewing projects:
-reading directions
-cutting/pinning
-hand sewing

1a. Students without a sewing project will work on worksheet packets (created by the teacher) for a grade.


Closing Summarizer:Clean up and making sure sections are checked off their directions.

FACS

February 29, 2012
~White Day
2nd & 4th block
 Warm Up: Get Sewing Supplies

Instructional Plan: 1. Students will work on sewing projects:
-reading directions
-cutting/pinning
-hand sewing

1a. Students without a sewing project will work on worksheet packets (created by the teacher) for a grade.


Closing Summarizer:Clean up and making sure sections are checked off their directions.

ICA

Wednesday, February 29, 2012
ICA~ White Day
1st block
 Warm Up:  ICA Student CD..students will match cooking principle words on the computer.
Instructional Plan:  1. Class will check Chapter 15 Cooking Principles worksheets: Activity A-C
2. Class will check ProStart Activity 4-6 Matching Cooking Methods worksheet
3. Students will watch CIA video Moist Heat Cooking: they will answer guided questions for two cooking principles: braising & steaming.

Closing Summarizer: TOTD: Locate two different recipes and find cooking different principles..Name the recipe, cooking method and definition.

 Chapter 12 Retest: Some of the students will take home the retest: Due Friday March 2nd.

Thursday, March 1, 2012
ICA~Blue Day
2nd block
 Warm Up: Student CD Chapter 15 Cooking Principles terminology Part 2..students will choose the correct response on the computer.


Instructional Plan: 1 Students will continue to work on posters about one of the three cooking methods. They will identify the principles through  pictures and words. They will have to do three different principles. Responses will be shared with class.
Closing Summarizer: Post it note: List one new thing you learned today.

FACS

Tuesday, February 21st.

White Day

2nd & 4th blockChapter 20 Preparing to Sew/Topic 20-4 Sewing Equipment

Warm Up: Sewing Basket: Students will identify the sewing tools in the basket.


Instructional Plan: 1. Students will learn how to pin fabric and thread the sewing needle.
2. Students will learn and practice how to attach 2 & 3 hole buttons to a fabric swatch
3. Students will learn about the three basic hand stitches and practice on a fabric swatch


Closing Summarizer:TOTD: Which stitch is easy for you. Which stitch is hard for you?

Wednesday, February 22nd
Blue Day
3rd & 4th blockChapter 20 Preparing to Sew/Topic 20-4 Sewing Equipment

Warm Up: List the three basic stitches.


Instructional Plan: 1. Students will practice the three basic hand stitches 25 minutes. *running, backstitch, overcast*
2. Start to work on sewing projects: reading directions and cutting

Thursday, February 23rd
White Day2nd & 4th block
Warm Up: List the three basic stitiches.


Instructional Plan:
1. Students will practice hand sewing stitches (25 minutes) *backstitch or overcaststitch*
2. Start working on Sewing Projects:
reading directions and cutting

Friday, February 24th

~Blue Day
3rd & 4th blockChapter 20 Preparing to Sew/Topic 20-4 Sewing Equipment

Warm Up:
Get sewing supplies and kits.
Instructional Plan: Students will work on Sewing kits/project:
-cutting, pinning and stitching

Students without a sewing project:
Work on worksheet packet(s) created by the teacher.

If there is no struggle, there is no progress. ~Frederick Douglass

ICA

Tuesday, February 21, 2012
ICA~ White Day
1st block

 Warm Up: 1. What is the formula to get the conversion factor?2. What is the formula to increase or decrease the yield of recipe?

Instructional Plan: 1. Teacher will check assignments:
1. ProStart Crossword Puzzle: Foodservice equipment
2. ProStart Case Studies
3. ProStart Worksheet Activity 4.1/4.2
4. Folders/Notebooks
Students will work on Chapter 15 Cooking Principle worksheet packet (use class set notes to find the answers)
1. ProStart Cooking Methods worksheet (use ProStart book to find the answers)


Closing Summarizer: List one new thing you learned today. (post it note)

Wednesday, February 22, 2012
ICA~Blue Day2nd block

Warm Up: What do the numbers on the white board mean?

Instructional Plan:Class discussion about Chapter 12 test results (students will get an option of take home retest:recipe conversions) 1. Students will check Chapter 15 Cooking Principles worksheet packet whole group.
2. Students wil check Prostart worksheet Matching-Cooking Methods Activity 4.6
3. Students will choose three different recipens and locate the cooking terms. Name the recipe, cooking terms and procedures/how to do.
4. CIA Video: Two cooking methods students will answer video notes.

Closing Summarizer:List two favorites and cooking method to prepare.

Homework:
Take Home Retest: Recipe Conversions due Friday 2.24

Thursday, February 23, 2012
White Day
1st block
Warm Up: What do the numbers on the white board mean?

Instructional Plan:Class discussion about Chapter 12 test results (students will get an option of take home retest:recipe conversions) 1. Students will check Chapter 15 Cooking Principles worksheet packet whole group.
2. Students wil check Prostart worksheet Matching-Cooking Methods Activity 4.6
3. Students will choose three different recipes and locate the cooking terms. Name the recipe, cooking terms and procedures/how to do.
4. CIA Video: Two cooking methods students will answer video notes.

Closing Summarizer:List two favorites and cooking method to prepare.

Friday, February 24, 2012
Blue Day
2nd block
Warm Up:
*Collect Homework: Retest~Recipe Conversions*

Instructional Plan: 1. Students will watch CIA video: Cooking Methods: Combination Cooking. Students will take notes and collaborate with one student and get their notes complete summary of combined notes.
2. Question & Answers about Chapter 15 Cooking Principles: Test Preparation

FACS

Monday, February 6, 2012
White Day

2nd & 4th block

Topic 19-5 Caring for Clothes

Warm Up: What was your worst laundry disaster? Could it have been prevented? (write in notebook)
Instructional Plan: 2nd block: 1. Complete Thursday's assignments
2. Introduce Topic 19-5 Caring for Clothes: Peanuts Comic Strip (students will identify what they think the comic strip is saying) Post it Note
( Activator: Clean Clothes count worksheet)
3. Rest of 4th block's assignment
4th block
1. Students will work on and complete Laundering Steps Graphic Organizer
2. SAG Activity H p.136 worksheet: Clothing Care Symbols. Students will match the clothing care symbols with their meaning.
3. Students will start on Stain Removal worksheet using the textbook to identify the stain and how to remove.
Closing Summarizer:List 2 things you remember about doing laundry 10 years from now.

Tuesday, February 7, 2012
Blue Day
3rd & 4th block

Topic 19-5 Caring for Clothes

Warm Up: What was your worst laundry disaster? Could it have been prevented?


Instructional Plan: 1. Students will work on and complete Laundering Steps Graphic Organizer

2. SAG Activity H p.136 worksheet: Clothing Care Symbols. Students will match the clothing care symbols with their meaning.
3. Students will start on Stain Removal worksheet using the textbook to identify the stain and how to remove.
Closing Summarizer:List 2 things you remember about doing laundry 10 years from now.
Wednesday, February 8, 2012
White Day
2nd & 4th block

Chapter 15- Caring for Clothes

Warm Up: Bellwork p.15: Impulse Buying. Student will read the prompt and answer the student activity.

Instructional Plan:

1. Complete Monday's assignments-30 minutes
(Turn in Laundry GO to be graded)
-Check Clothing Symbol worksheet. 136 (SAG)

2. DVD: Clothing Care students will complete the Film Review 10 facts about Clothing Care and 3 things I will do different with my laundry.
3. Complete fill in the blank handout textbook p. 558 "Dry Cleaning to pg. 561.

Thursday, February 9, 2012

Blue Day
3rd & 4th block

Chapter 15- Caring for Clothes

Warm Up: Bellwork p.15: Impulse Buying. Student will read the prompt and answer the student activity.

Instructional Plan:

1. Complete Tuesday's assignments-30 minutes
(Turn in Laundry GO to be graded)
-Check Clothing Symbol worksheet. 136 (SAG)

2. DVD: Clothing Care students will complete the Film Review 10 facts about Clothing Care and 3 things I will do different with my laundry.
3. Complete fill in the blank handout textbook p. 558 "Dry Cleaning to pg. 561.
Friday, February 10, 2012
White Day
2nd & 4th block
Warm Up: Fashion Cycles: Student will read the prompt and complete the student activity.

Instructional Plan:

1. Wrap up the week's assignments.
2. Hang Ten worksheet: Reading Care labels (remediation)
3. Test Review: Topic 19-4, 11-1, 19-5 [Pretest/Posttest questions]

Closing Summarizer:3-2-1..3 things you learned about caring for you clothes, 2 things you will do at home, 1 thing you will stop doing as it relates to doing laundry.

ICA

February 6, 2012
ICA~White Day
1st block
Chapter 12 Using Recipes


Warm Up: Student CD recipe conversions will complete individually & whole group


Instructional Plan: 1. √ Whole group Measuring Demostration Worksheet

2. Recipe Conversions students will learn the formula of how to convert recipes to produce the quantity desired. [ Chicken Soup recipes 2] will work independently
3. Prostart Activity 4-1/4-2 p. 48-49 Kitchen Equivalents [Use ProStart book]


Closing Summarizer: List two things you learned about reading recipes

Tuesday, February 7, 2012
ICA-Blue Day
2nd blockChapter 12 Using Recipes

Warm Up: Name 4 pieces of foodservice equipment and how it is used..


Instructional Plan:

1. Discuss Chicken Soup Converted recipes, they worked on last week.
*2 new recipes to convert*
2. Students will complete Prostart Activity 4-1/4-2 worksheets to be checked in class
3. Prostart worksheet Activty 4-6: Matching Cooking Methods ( ICA Chapter 15)
Closing Summarizer:
Write one thing you learned today. (post it note)

Wednesday, February 8, 2012

ICA~White Day
1st blockChapter 20 Using Recipes

Warm Up: Name 4 pieces of foodservice equipment and how they are used.


Instructional Plan:1. Students will practice Recipe Conversions with two different recipes and compare answers with classmates. Student volunteers will conduct the whole group check.
2.Students will complete Activity C: Reviewing Key Concepts. Will help students reveiw Measurements and Units of Measure, Equivalents, Standardized Recipes,Measuring Accurately and Tare Weights.
3. Test Review/Questions


Closing Summarizer: Walk around Survey: Students will walk around the room and ask three different students what they learned about using recipes and compile responses.

Thursday, February  9, 2012
ICA~ Blue Day
2nd block
Chapter 12 Using Recipes
Warm Up: 1. True or False. The list of ingredients in a recipe should appear in alpabetical order.

2. If a cook wants to know how many portions a recipe makes, he or she should look at which part of the recipe?
a. method c. yield
b. recipe number d. ingredients
Instructional Plan: 1. Students will practice recipe conversions with two different recipes, check answers with classmates. Student volunteer will discuss with the whole group.
2. Students will complete Activity C: Reviewing Key Concepts. Will help students reveiw Measurements and Units of Measure, Equivalents, Standardized Recipes,Measuring Accurately and Tare Weights.
3. Test Review ( Test Monday 2.13)


Closing Summarizer: Walk around Survey: Students will walk around the room and ask three different students what they learned about using recipes and compile responses.

Friday, February 10, 2012
ICA~ White Day
1st block
Chapter 12 Using Recipes Warm Up: 1. True or False. The list of ingredients in a recipe should appear in alpabetical order.

2. If a cook wants to know how many portions a recipe makes, he or she should look at which part of the recipe?
a. method c. yield
b. recipe number d. ingredients



Instructional Plan: 1. TEST: Chapter 12
2. Prepare for Cooking Lab (2-16)
-lab partners
-recipe(s) review
-fill out Lab Planning Sheets
3. Students will start on Chapter 15 Cooking Principles Culinary Terminology p.91-92 (ASG)

Quote of the Week:

"Treat yourself to positive company, healthy food & drink, and a generous serving of self-forgiveness this month." - Dennis Fairchild